By Ujjainee Roy
March 24, 2024
Indian Cuisine can never fail to amaze! Have you heard of Jodhpuri Gulab Jamun Sabzi? It's not a dessert but s savoury number which is rich, luxurious and is made with khoya, dry fruits and uses a rich, malai base. Let's explore this indulgent recipe!
– 10-12 Gulab Jamuns (store-bought or homemade) – 100 grams khoya – 2 tablespoons ghee or oil – 1 teaspoon cumin seeds – 1 onion, finely chopped – 2 tomatoes, pureed – 1 tablespoon ginger-garlic paste – 1 green chili, finely chopped – 1 teaspoon red chili powder – 1 teaspoon coriander powder – 1/2 teaspoon turmeric – 1/2 teaspoon garam masala
Soak the dry gulab jamuns in warm water for 15-20 minutes to soften slightly. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chili (if using). Cook for a minute until the raw aroma dissipates.
Add tomato puree and cook until the oil starts to separate. Crumble the khoya and add it to the masala mixture. Cook for a few minutes until the khoya melts into the gravy. Add red chili powder, coriander powder, turmeric powder, and salt.
Gently squeeze excess water from the Gulab Jamuns and add them to the masala. Stir gently to coat the Gulab Jamuns with the masala mixture. Add a splash of water if the gravy is too thick and simmer for 5-7 minutes.
Sprinkle garam masala and garnish with fresh coriander leaves. Serve hot with roti or rice.